The idea with the chutney is to use what you have a GLUT of, try to keep equal quantities of each vegetable variety. If the veg is young, no need to peel or deseed, if larger I recommend you peel and deseed.
- A combination of equal quantities of vegetables in glut, all rough chopped to equal size. For example:
- 8 onions
- 8 capsicum of different colours
- 6 eggplants
- 6 zucchini
- 6-10 squash
- fruit – grated apple, grated pear or diced nectarine for added sweetness
- 2 whole bulbs of garlic, grated
- large knob of ginger, grated (peeled if old)
- 4 teaspoons cumin seed
- 2-3cm of fresh, grated turmeric, or 2 teaspoons of dried turmeric
- 2 teaspoons yellow mustard seeds
- 2 teaspoons brown mustard seeds
- salt and pepper
- approx half a cup of brown sugar,
- oil to saute
- Apple cider vinegar to just cover the veg
- Add all chopped vegetables to a large pot and saute using a small amount of oil.
- remove from heat and put into a large bowl.
- Return pot to heat and toast cumin seeds.
- Add turmeric.
- Return vegetables to pot and add all other ingredients.
- Stir and then simmer for 2 hours depending on the quantity.
- Use clean, sterilized and hot jars.
- Pour chutney into jars leaving 1cm of head space. Wipe the rims of the jars to remove any errant chutney. Seal tight.
Chutneys and relishes can be kept for about 6 months, but need to be refrigerated once opened and then should be used within 3 weeks.
I tend to trust my nose. If it smells funny it is probably not good to eat.
Recipe courtesy of Heather Hristovski